This baguette recipe produces the classic French loaf: a crackling, deep-golden crust with a soft, airy crumb full of irregular holes. It uses a simple preferment (poolish) to develop complex flavor and a wet dough that bakes into the signature crisp-tender texture. While it takes time, most of it is hands-off, and the result is far better than anything from a grocery store.
Ingredients
- 1 1/2 cups (355 ml) warm water (about 105°F / 40°C), divided
- 1/4 teaspoon instant yeast (or 1/2 teaspoon active dry yeast)
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1 1/2 teaspoons (9 g) fine sea salt
- Cornmeal or semolina, for dusting the baking sheet
Instructions
- Make the poolish (preferment): In a medium bowl, combine 1/2 cup (120 ml) of the warm water with the yeast. Let stand for 5 minutes until foamy. Add 1 cup (125 g) of the flour and stir until smooth. Cover with plastic wrap and let sit at room temperature for 2 hours, until bubbly and fragrant.
- Make the dough: In a large bowl, combine the poolish with the remaining 1 cup (235 ml) water, the remaining 2 1/2 cups (315 g) flour, and the salt. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, until smooth and elastic. The dough will be sticky; add only as much flour as needed to prevent sticking. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6 minutes.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let rise in a warm spot (about 75°F / 24°C) for 1 to 1 1/2 hours, until doubled in size.
- Shape the baguettes: Gently punch down the dough. Turn it out onto a lightly floured surface. Divide into 3 equal pieces. Shape each into a rough rectangle, then fold the long sides into the center and roll into a tight cylinder. Gently roll each cylinder back and forth to form a 15-inch (38 cm) log with tapered ends. Place the loaves seam-side down on a baking sheet dusted with cornmeal. Cover loosely with a floured kitchen towel.
- Second rise: Let the shaped loaves rise for 45 minutes to 1 hour, until puffy but not doubled. They should spring back slowly when poked.
- Preheat the oven: About 30 minutes before baking, place a baking stone or an inverted heavy baking sheet on the middle rack. Place a cast-iron skillet on the bottom rack. Preheat the oven to 475°F (246°C).
- Score the loaves: Using a sharp razor blade or a lame, make 3 to 4 diagonal slashes about 1/4 inch (6 mm) deep along each loaf.
- Bake with steam: Carefully slide the loaves onto the hot stone (or sheet). Immediately pour 1 cup (240 ml) of hot water into the skillet to create steam, then quickly close the oven door. Bake for 20 to 25 minutes, until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. For extra crispness, turn off the oven, crack the door, and let the loaves rest inside for 5 minutes.
- Cool completely: Transfer the baguettes to a wire rack. Let cool for at least 30 minutes before slicing – the crumb needs time to set.
Tips
- Use a kitchen scale for best results: Flour volume can vary by up to 20%. Weighing the flour ensures the right hydration – the dough should be sticky but workable.
- Don’t skip the steam: Steam is what creates the crackly crust. If you don’t have a cast-iron skillet, you can place a metal pan of water on the bottom rack, or spritz the loaves with water from a spray bottle every 5 minutes for the first 10 minutes of baking.
- Common mistake – over-flouring: Adding too much flour during shaping makes the baguettes dense. Keep your hands and surface lightly dusted, but don’t go overboard.
- Substitution: If you don’t have instant yeast, use active dry yeast – dissolve it in the warm water first and let it sit for 5 minutes. If you don’t have all-purpose flour, bread flour works even better, giving a chewier crumb.
Serving Suggestions
Baguettes are best enjoyed the day they’re baked. Serve them warm with salted butter and jam for breakfast, or use them for sandwiches like a classic ham-and-butter (jambon-beurre). They also make excellent crostini – slice, toast, and top with goat cheese and roasted tomatoes, or serve alongside soups and salads.
Variations
- Whole wheat baguettes: Replace 1 cup (125 g) of the all-purpose flour with whole wheat flour. You may need to add 1–2 tablespoons more water, as whole wheat absorbs more liquid.
- Herb baguettes: Add 1 tablespoon chopped fresh rosemary or thyme to the dough along with the salt.
- Seeded baguettes: After shaping, brush the loaves with water and roll them in sesame seeds, poppy seeds, or coarse salt before the second rise.
- Sourdough-style: Replace the poolish with 1 cup (240 ml) of active sourdough starter and reduce the water to 1 cup (235 ml). The rise times will be longer, but the flavor will be tangier.
Storage and Reheating
Baguettes are best eaten within 8 hours of baking. To store, wrap them in a paper bag at room temperature for up to 1 day – plastic bags make the crust soft. For longer storage, slice the baguette and freeze in a zip-top bag for up to 3 months. To reheat, place the loaf (or slices) in a 350°F (177°C) oven for 5–7 minutes until the crust crisps again. Avoid the microwave; it will make the bread rubbery.
Frequently Asked Questions
Why is my baguette dough so sticky?
That’s normal – baguette dough is a high-hydration dough (about 70% water). The stickiness is what creates the open crumb. Resist adding too much flour; kneading and a light dusting will make it manageable.
Can I make this without a poolish?
Yes, you can skip the preferment and just mix all the ingredients together, but the flavor will be less complex and the crumb denser. If you’re short on time, you can also let the dough rise in the refrigerator overnight for a similar effect.
Why didn’t my baguettes get those big holes?
Large holes come from a wet dough and a gentle shaping that preserves the gas. If your dough was too dry, or if you punched it down too hard, the crumb will be tighter. Also, make sure your oven is hot enough – 475°F (246°C) is essential.
Can I use bread flour instead of all-purpose?
Absolutely. Bread flour has more protein, which gives a chewier, more structured crumb. Use the same weight (440 g).
How do I know when the baguettes are done?
The crust should be deep golden brown, and the loaf should sound hollow when you tap the bottom. If you have an instant-read thermometer, the internal temperature should be about 205°F (96°C).
Can I freeze the shaped dough?
Yes. After shaping, place the loaves on a baking sheet and freeze until solid, then transfer to a zip-top bag. When ready to bake, let them thaw and rise in the refrigerator overnight, then proceed with scoring and baking.
Related
- Egg Drop Soup Chips: Crispy, Savory Snack Recipe
- Egg and Chips: The Classic British Plate Done Right
- Egg and Chips John Lennon: A Simple British Classic
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).